OK folks. Before we get this maple syrup party started, I'm burning to tell you this (which I just found out today)...My blog is shortlisted for a Saveur (...)
OK, I know you might think red lentil ice cream sounds a little crazy, but stay with me here.Here's the thing, red lentils, when cooked,naturally turn into a (...)
Yesterday was my last day at the office for a while. So this was a goodbye cake for my co-workers. I wanted to make an upside down cake, but I was also (...)
Jelly that tastes like a forest and all things wonderful and wild? Yes please.Spruce tips are indeed edible, they're packed with vitamin C, and spring is the (...)
A light wind swept over the corn, and allnature laughed in the sunshine. –Anne BronteI recently wrote an article about my complicated relationship with corn (...)
Many moons ago, I went through a painful break-up and found myself very alone with a sore tender heart on Valentine's Day. I decided I would make myself the (...)
“My friends, love is better than anger. Hope is better than fear. Optimism is better than despair. So let us be loving, hopeful and optimistic. And we'll (...)
“The universe is full of magical things, patiently waiting for our wits to grow sharper.”-Eden PhillpottsWell HELLO there! I'm back from the vortex of work, (...)
I grew up in a junk food-free household but as a kid, I would secretly go across the street to get my sugar fix. My friend and I had an unspoken agreement that (...)
Gooseberry cobbler is very special to me. My mom used to make it every summer. It was her signature summer dessert. She wouldn’t put very much sugar so the (...)
Dandelions and lilacs and apple blossoms. Yes. It's a good time of the year.Truly, dandelions are an amazing plant. You can roast the roots for coffee, make (...)
Winter has finally decided to drop in on us here in Toronto. And lately, all I want to do is knit and bake bread (and sleep, like Pepper, our cat, who truly (...)
Any tahini lovers in the house?I just posted a silky and decadenttahini chocolate mousse pierecipe over on PBS Food this week. But it does requires a small (...)
OK, I’ve wanted to start this blog for a long, long time and have found every excuse in the book to talk myself out of it. But it seems that didn’t work, so (...)
Spring has finally sprung! Easter is coming. So I made these little celebratory morsels of delish the other day.They're so fun to make, it's almost (...)
It's a little late for plums I realize... but if plum season has already passed where you are, pears will do the trick just fine. In fact, this little tart is (...)
I made this a couple of weeks ago, on a very snowy day, right before I made my get-away.It's a simple meal that hits the spot on a cold winter's day: grass-fed (...)
Isn't it the best when you meet someone who isn't afraid to take action when they see a problem in the world? And who does it with enthusiasm and optimism? And (...)
I've had salmon on the brain lately. And not in a good way.In case you haven't heard, the FDA is on the brink of approving the first ever genetically (...)
The first time I ever heard of massaged kale salad, my initial reaction was what the hell kind of hippy salad is that? (I'm allowed to say things like that (...)
It's been said we Canadians have identity issues.Who are we exactly? I heard someone say once that we're better at defining ourselves by who we're not (ie: we (...)
This summer I fell in love with a field of rye. As you can see in the video, on golden summer evenings when the sun would hit it a certain way, the whole field (...)
